Egg rolls with bean sprouts and your favorite type of ground pork stir fry -
Ingredients (for each roll)?
- 2 eggs
- 1 tablespoon of chopped scallion
- 2 teaspoons of water
- 1 sheet of dry rice paper
- Some sea salt
- Some white pepper powder
- Some olive oil
- Your choice of Asian style ground pork stir fry
Ground pork stir fry with Chinese pickled mustard greens 酸菜肉末
Ground pork stir fry with spicy garlic chives 辣炒韮菜豬絞肉
Ground pork stir fry with dried radish 蘿蔔干炒肉末
Thai style ground pork stir fry 打拋豬肉
I've listed some ground pork stir fry recipes from the past where you can utilize in this egg rolls recipe. Meat choice can be substituted with round chicken or ground beef, but the higher fat content from the pork works better here, offering tenderer and juicier bites for the egg rolls.
Rice paper can be found in Asian grocery stores. Don't be fooled by its dry and fragile appearance, this rice paper can transform into soft and sticky wrappings when in contact with moisture.
Just prepare a large bowl of water, hold the rice paper on the side and quickly dip into the water. The rice paper will soon starts to soften and look almost like the non-fried spring roll wrapper served at a Vietnamese restaurant. You can also cover the dry rice paper with a damped towel and let it softens slowly while preparing other ingredients in the meantime.
Discard the bottom stems from the scallion and chop the remaining. Pick out and discard the thinner, drier parts of the bean sprouts -
Bring a pot of water to a boil and sprinkle some salt into the water. Add the previously prepared bean sprouts and cook for about 2 minutes. Make sure to bring the water to a boil during the process. Once done, drain well and shock the sprouts with ice cold water. Drain again when the temperature drops completely (when the bean sprouts feel cold) and set aside for later use.
Break two eggs into a bowl, add in one to two tablespoons of chopped scallion, two teaspoons of water, small pinch of salt, and just a tiny bit of white pepper powder. Beat well till slightly fluffy.
Drizzle about one tablespoon of olive oil into a medium flat and non-stick surfaced pan. Turn to medium high heat and pour in the egg mixture. Swirl the pan so the mixture can evenly coat the bottom of the pan. Don't stir fry the egg, just let it sear peacefully in the pan. Gently separate the eggs from the bottom of the pan by sticking a spatula under and around the edges.
Try to cook the eggs till the very bottom has been cooked while the top still runny. Top the eggs with moist rice paper and press it down, helping the rice paper to bind with semi-runny egg mixture. Carefully flip the egg to the other side and cook the rice paper. Remember to press it down with a spatula to make sure the mixture sticks well with the rice paper.
Transfer the egg wrap to a big plate or onto a chopping board, let it cool down for few minutes.
Add a thin layer of bean sprouts onto the egg wrap -
Then add a thin layer of ground pork stir fry on top of the bean sprouts -
Roll up the egg wrap tightly. I was too greedy the first round as you can see some spilled meat here and there..ok I meant everywhere.
Give the egg roll a few chops, about 1 to 1.5 inches in width.
The key here is making sure to roll up the ingredients tightly. However, you can always use a decorated toothpicks or skinny forks to keep the rolls together, which actually looks great when served as party appetizers!